Mango and Passionfruit Bars Recipe

Introduction

These Mango and Passionfruit Bars are a refreshing and tropical treat perfect for warm days. With a creamy cashew filling and a fruity topping, they combine vibrant flavors and satisfying textures in every bite.

Ingredients

• 1 cup (160g) roasted or raw almonds (hazelnuts, or any other nut/seed)
• 1/2 cup (100g) pitted dates (soaked in boiling water for 10 minutes)
• 2 cups (260g) raw cashews (soaked in boiling water for 10 minutes)
• 150g frozen or fresh mango chunks (approx. 1 1/2 medium-size mangoes)
• 3/4 cup (170g) thick dairy-free yogurt (unsweetened)
• 1/3 cup (115g) maple syrup (or to taste)
• 1/3 cup (75g) melted cacao butter (or 115g melted vegan white chocolate)
• 1/4 cup (60g) lemon juice (lime juice or passionfruit pulp)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt
• 200g frozen or fresh mango chunks (approx. 2 medium-size mangoes)
• 1 1/2 tablespoons (14g) cornstarch / corn flour
• ~1/4 cup (65g) passionfruit pulp (approx. 2 medium-size passionfruit)
• 2 tablespoons (30g) lemon juice (or lime juice, optional)

Instructions

1. Step 1: Line an 8-inch (20cm) square cake pan or container with parchment paper, allowing the paper to overhang the sides for easy removal later.
2. Step 2: To make the base, add the nuts to a food processor and process until coarse crumbs form.
3. Step 3: Drain the soaked dates, discard the water, then add the dates to the food processor. Process until the mixture breaks down completely and sticks together when pinched.
4. Step 4: Transfer the base mixture to the prepared pan and firmly press it down with a spoon or flat measuring cup to create an even base layer.
5. Step 5: Drain the soaked cashews and discard the soaking liquid.
6. Step 6: Add the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and salt to a high-speed blender. Blend until smooth and creamy. Adjust sweetness or acidity to taste.
7. Step 7: Pour the filling over the base in the pan and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
8. Step 8: To make the topping, puree the mango chunks using a blender or hand blender.
9. Step 9: In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice (if using). Heat over medium, whisking continuously until the mixture thickens. Remove from heat and let cool slightly.
10. Step 10: Once the bars have set, spread the mango and passionfruit topping evenly over the filling. Refrigerate for at least 30 minutes to allow the topping to set.
11. Step 11: Use the parchment paper to lift the bars from the pan. Cut into 16 servings with a sharp knife and enjoy immediately or store as directed.

Tips & Variations

• Soaking the dates and cashews softens them, making blending easier and improving texture.
• Maple syrup can be adjusted or substituted with agave syrup or honey if not strictly vegan.
• Cacao butter adds a subtle chocolate element, but melted vegan white chocolate provides a sweeter topping alternative.
• For a tangier flavor, try using lime juice in both filling and topping instead of lemon juice.
• If fresh mango is out of season, frozen mango chunks work just as well—just thaw before using.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They will keep their firmness and not melt. For longer storage, freeze the bars for up to 1 month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds and cashews?

Yes, hazelnuts or other nuts and seeds can be used for the base and filling. Keep in mind that this may slightly alter the flavor and texture.

Do I need a high-speed blender for the filling?

A high-speed blender helps achieve a smooth, creamy texture, but a regular blender can work if you blend for longer and scrape down the sides frequently.

Mango and Passionfruit Bars Recipe

Print Recipe

★★★★★

5 from 74 reviews

These Mango and Passionfruit Bars are a refreshing and healthy vegan dessert featuring a nutty base, a creamy cashew filling, and a vibrant tropical fruit topping. Perfectly sweetened with natural ingredients and set in the fridge, they’re ideal for hot days or as a nutritious treat.

• Author: Kai
• Prep Time: 30 minutes (including soaking time)
• Cook Time: 20 minutes (mainly for cooking the topping)
• Total Time: 5 hours (including chilling time)
• Yield: 16 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Dairy-Free
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base

• 1 cup (160g) roasted or raw almonds (hazelnuts, or any other nut/seed)
• 1/2 cup (100g) pitted dates (soaked in boiling water for 10 minutes)

Filling

• 2 cups (260g) raw cashews (soaked in boiling water for 10 minutes)
• 150g frozen or fresh mango chunks (approx 1 1/2 medium-size mangoes)
• 3/4 cup (170g) thick dairy-free yogurt (unsweetened)
• 1/3 cup (115g) maple syrup (or to taste)
• 1/3 cup (75g) melted cacao butter (or 115g melted vegan white chocolate)
• 1/4 cup (60g) lemon juice (lime juice or passionfruit pulp)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Topping

• 200g frozen or fresh mango chunks (approx 2 medium-size mangoes)
• 1 1/2 tablespoons (14g) cornstarch / corn flour
• ~1/4 cup (65g) passionfruit pulp (approx 2 medium-size passionfruit)
• 2 tablespoons (30g) lemon juice (or lime juice, optional)

Instructions

1. Prepare Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides to help remove the cheesecake easily later.
2. Make the Base: Add the almonds to a food processor and pulse until coarse crumbs form. Drain the soaked dates and add them to the processor. Blend until the dates are fully broken down and the mixture sticks together when pinched.
3. Form the Base: Transfer the mixture into the lined pan. Firmly press down with a spoon or flat measuring cup to create an even, compact base layer.
4. Prepare the Filling: Drain the soaked cashews and discard the soaking water. Put cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and a pinch of salt into a high-speed blender.
5. Blend Filling: Blend comprehensively until very smooth and thick. Adjust sweetness or acidity to taste if necessary.
6. Assemble Filling: Pour the blended filling over the prepared base in the pan and smooth the surface evenly with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
7. Make the Topping: Puree the 200g mango chunks using a blender or hand blender until smooth.
8. Cook Topping: In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice. Heat over medium, whisking continuously until the mixture thickens, then remove from heat.
9. Add Topping: Once the bars have set, spread the cooled mango topping evenly on top. Refrigerate again for at least 30 minutes to further set the topping.
10. Serve: Lift the bars out using the parchment paper edges. Use a sharp knife to cut into 16 servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.

Notes

• Soaking dates and cashews in boiling water softens them for smoother blending and easier base formation.
• Adjust maple syrup quantity as desired for sweetness.
• Cacao butter can be substituted with melted vegan white chocolate for a richer flavor.
• Lemon juice can be swapped with lime juice or passionfruit pulp to vary the tartness.
• Use a high-speed blender for best results to achieve a creamy filling texture.
• The cheesecake bars do not melt in the fridge, making them convenient for storage and transport.

Keywords: mango passionfruit bars, vegan dessert, raw vegan cheesecake, dairy-free bars, tropical fruit dessert, no bake dessert